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Buttermilk Panna Cotta

Buttermilk Panna Cotta
Indulge your customers with this silky smooth, creamy panna cotta recipe. A fantastic addition to a Summer menu. 


Bronze Leaf Gelatine 24966
Double Cream Y1020 
Caster Sugar G296
Vanilla Pods 318
Buttermilk 50003 
Lemons BR1024
Strawberries BR1048
Icing Sugar G585
Basil BR1210 


Cut 1 vanilla pod in half lengthways & scrape, juice 1 lemon and cut the strawberries into quarters. Soak the gelatine leaves in cold water for 5 minutes.  


Place the double cream, sugar & vanilla not the pan & bring to the boil, simmer for 2 minutes then remove from the heat. 


Squeeze the water out of the gelatine and add to the cream mix, stir well until dissolved. Pass through a chinos & leave to cool. 


When the mixture is about 35˚c add the buttermilk and lemon juice, stir well. Pour into moulds and refrigerate overnight to set. 


Two hours before service mix the strawberries with the sugar and leave out at room temperature. Refrigerate until needed. 


To serve place the mould in hot water for 10 seconds and run a knife around the pudding, decant onto you chosen dish. 


Place approx 100g of the macerated strawberries around the pudding and finish with leaves of fresh basil.